Tacos con Chicken

By Tonya_Speed

NUTRITION per serving: 305 Calories; 6g Fat; 31g Protein; 34g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 303mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 6

Ingredients

• 8 corn tortillas
• 2 teaspoons canola oil, divided
• 1 pound boneless skinless chicken breast meat, cut into thin strips
• 1 large onion, sliced
• 1 large green bell pepper, seeded, deribbed and sliced
• 3 cloves garlic, pressed
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon ground cumin
• 1/2 cup salsa, plus additional for garnish
• 1/4 cup chopped fresh cilantro
• Optional garnishes: Sliced green onion, chopped tomatoes and low fat sour cream

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven to 300 degrees. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes. Meanwhile, heat 1 teaspoon of oil in a large skillet over high heat until smokin’ hot. Add chicken; cook and stir until browned on all sides, about 6 minutes; transfer to a bowl. Reduce skillet heat to medium and add remaining oil. Add onion slices; cook and stir until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeno and cumin; cook and stir until peppers are bright green but still crisp, 2 to 3 minutes. Stir in salsa and reserved chicken; cook and stir until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and top with optional garnishes.

SERVING SUGGESTION: Corn on the cob.
GLUTEN FREE: Make sure tortillas and salsa are gluten free.